LOT 613 worked well for June’s Father’s Day CollaBREWtive Brunch, and the Food GPS Fried Chicken Festival utilized more of the event space. [Matthew Kang]

Kajsa Alger and Susan Feniger represented STREET. [Matthew Kang]

STREET featured bacon waffle croquettes with spicy maple sauce. Food on a stick FTW. [Matthew Kang]

Feniger found a quiet moment before festivities started in full. [Matthew Kang]

David LeFevre, the executive chef of Fishing With Dynamite and M.B. Post, made a return fried chicken festival appearance. [Matthew Kang]

LeFevre made Truffle Honey Laced Fried Chicken with Lime Cilantro Kohlrabi Slaw, a dish that’s on M.B. Post’s brunch and lunch menus. [Matthew Kang]

Roxana Jullapat & Daniel Mattern, the sweet and savory chefs from Cooks County, showed their enthusiasm for fried yardbird. [Matthew Kang]

The couple served Cooks County Fried Chicken Sandwich with Crunchy Cabbage Slaw. A larger version appears on their lunch menu. [Matthew Kang]

Jason Neroni calls Superba Snack Bar a pastaria, but he’s also got a handle on fried chicken. Pitfire Pizza co-founder Paul Hibler (left) is his partner on Superba concepts. [Matthew Kang]

Superba’s Fried Chicken featured red wine glaze, pickled chilies & Parmesan with a side of Kentucky style bacon slaw. [Matthew Kang]

Chef Bryant Ng and wife Kim Luu-Ng are behind Little Tokyo’s The Spice Table. [Matthew Kang]

Ng and The Spice Table made a new version of fried chicken just for the Food GPS Fried Chicken Festival: Prawn Paste Fried Chicken (Chinese honey mustard) with Spicy Baked Beans (palm sugar, Chinese bacon). [Matthew Kang]

Chris Oh, the chef and co-founder of Seoul Sausage Co., clearly enjoys his own cooking. [Matthew Kang]

Seoul Sausage presented their version of Da “KFC,” aka Korean Fried Chicken. Deep fried Korean spiced chicken wings joined with a pickled green mango and daikon slaw, kimchi pineapple cheddar cornbread and Sriracha honey butter. [Matthew Kang]

Matthew Poley is a co-founder of multifaceted Heirloom LA, a company that caters, runs a private event space and regularly rolls out a market-driven food truck. [Matthew Kang]

Heirloom LA offered Chicken Karaage with Crispy Cabbage Slaw, Fresh Plum Katsu Sauce, House-Made Sriracha, served with Tri-Colored Fingerling Potato Salad. [Matthew Kang]

Eduardo Ruiz is the chef and front man for Corazon y Miel, an exciting new pan Latin restaurant in Bell. [Matthew Kang]

Corazon y Miel doesn’t normally serve fried chicken, so Ruiz created Corazon Dry Rubbed Fried Chicken with Chorizo, Preserved Mushrooms, Barley, and Lemon Crème Fraîche. [Matthew Kang]

Ernesto Uchimura, the chef of Plan Check Bar, has become well known for fried chicken. [Matthew Kang]

Plan Check created a new version of their fried chicken. Spicy and Smokey Fried Chicken – Jalapeño Flavor accompanied sweet corn pudding, whipped buttermilk cheese, chicken cracklins, and green onion. [Matthew Kang]

Chef Ricardo Zarate and business partner Stephane Bombet have opened three restaurants together in L.A., and they’ve got more on the way. They promoted Paiche at the event. [Matthew Kang]

Zarate served Manchego-stuffed Fried Chicken Balls with aji amarillo coleslaw. [Matthew Kang]

A portion of Fried Chicken Festival proceeds benefit My Friend’s Place; a Hollywood-based charity dedicated to assisting and inspiring homeless youth to build self-sufficient lives. [Matthew Kang]

Firestone Walker Brewing Company poured three craft beers throughout the event: Union Jack, Pale 31, and Solace. [Matthew Kang]

Uber has become a popular ride option in L.A. and beyond. The company offered festival guests a free ride valued at up to $20 for first time users. [Matthew Kang]

Damian Windsor, who just left The Roger Room’s lead bar post, represented Milagro Tequila. [Matthew Kang]

Windsor served Zapatos Nuevos (New Shoes), a cocktail that originated at San Francisco’s Tres Agaves that combined Milagro Tequila, Watermelon, Lime and Basil. [Matthew Kang]

I asked Matthew Biancaniello to create one cocktail for VIP, and he brought five drinks, including Green zebra heirloom tomato water with sparkling Rose; and Bergamot mint chocolate chip ice cream with extra añejo tequila. [Matthew Kang]

Biancaniello’s most talked about cocktail consisted of Jujube infused Hendricks gin, fresh Concord grape juice, foraged purple sage, ginger, agave and matsu apple juice with a Greek Italian fried chicken foot on top, seasoned with cinnamon and bay leaves. [Matthew Kang]

Biancaniello drew curious participants to his bar, including Stephane Bombet. [Matthew Kang]

Los Angeles Ale Works co-founders John Rockwell and Kip Barnes poured two craft sodas: Ginger Citrus Soda + Ketsara (Thai Tea Soda). [Matthew Kang]

Pure Water of Los Angeles furnished the Food GPS Fried Chicken Festival with an eco-friendly water solution, three stations total. [Matthew Kang]

McConnell’s Fine Ice Creams, out of Santa Barbara, had the longest line at the festival thanks to warm weather and premium product. [Matthew Kang]

McConnell’s served three flavors: Dark Chocolate Paso Brittle, Salted Caramel Chip, and Santa Barbara Strawberry. [Matthew Kang]

Sharon Wang of Sugarbloom Bakery created individual miso butterscotch berry cobblers. [Matthew Kang]

DJ Bryan Davidson played a four-hour set that emanated across Lot 613. [Matthew Kang]